Summer Squash with Lemon, Capers, and Greens

Ingredients

1 tablespoon olive oil
2 cloves garlic, crushed
2 medium summer squash, chopped uniformly or sliced thin
1/4 cup chopped parsley or celery leaves
2 tablespoons fresh lemon juice
3 tablespoons capers
Sea Salt to taste
1/4 lb Beet or Swiss Chard greens thinly sliced in ribbons (1-2 big stalks, baby beet greens also work well)

Preparation

In a medium skillet, heat olive oil over medium heat. Add the garlic and chopped squash and saute for about one minute. Cover and cook until tender, stirring occasionally, about 3-4 minutes.Transfer to a bowl and add parsley/celery, capers, lemon, and salt. Toss to coat. Place greens on a serving platter or plate. Top with the summer squash and serve immediately.